Saag (spinach) curry

The basic saag sauce can have chicken, potato, chickpeas, paneer etc. added as liked.

Ingredients

• 2 tbsp ghee (or vegetable oil)
• 1 yellow onion, roughly chopped
• 6 cloves garlic, roughly chopped
• 1 tbsp fresh root ginger, roughly chopped
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 - 1/2 tsp cayenne pepper
• 1 lb fresh spinach, stems removed and leaves chopped
• 1 cup water
• 1.5 tsp salt
• 1 cup full fat plain yoghurt
• 1/4 cup heavy cream

Saute onions in ghee until translucent. Add the garlic, ginger and spices and saute another 3 minutes or so. Add the spinach, water and salt and stir to combine. Bring to a boil, then reduce heat to a low simmer and cook covered for 10 - 15 minutes.

Remove from heat and after cooling a while puree in blender. Return the puree to the pot and add the yoghurt and cream. 

At this point if you want to add chicken do so and cook until done -- perhaps 20 minutes. If keeping it vegetarian add the chickpeas/paneer/potato or whatever and cook just 5 - 10 minutes. Chickpeas or potatoes should be cooked before adding.